Chocolate Cherry Coconut Chia Seed Pudding
A creamy, chocolatey chia seed pudding topped with fresh cherries, coconut flakes, and a drizzle of honey. This make ahead breakfast comes together in minutes and is perfect for meal prepping a full week of grab and go mornings.
Servings 4
Calories 310kcal
Equipment
- Medium mixing bowl
- Whisk or spoon
- 4 meal prep containers or jars with lids
- Measuring cups
Ingredients
- 1/4 cup cocoa powder
- 1/3 cup chia seeds
- 32 oz container plain yogurt 1 cup reserved for topping
- 1/2 cup coconut cream
- 1/3 cup coconut flakes
- Fresh cherries pitted
- Honey for drizzling
Instructions
- In a medium mixing bowl, combine the plain yogurt (minus the reserved 1 cup), cocoa powder, chia seeds, and coconut cream. Mix until smooth and fully combined.
- Divide the mixture evenly among 4 meal prep containers or jars.
- Top each container with a thin layer of the reserved plain yogurt.
- Sprinkle coconut flakes over each container and top with fresh cherries.
- Drizzle with honey.
- Cover and refrigerate for at least 4 hours, or overnight, until the chia seeds have thickened and set.
Notes
- Do not skip the chill time. The chia seeds need at least 4 hours to fully absorb the liquid and reach a pudding like texture.
- Out of season? swap fresh cherries for frozen (thawed) or dried cherries.
- Maple syrup can be used in place of honey for a vegan friendly option.
- Store in airtight containers in the fridge for up to 5 days.
- For a firmer topping over multiple days, add the honey drizzle fresh each morning rather than all at once.
